Dry aged bone-in rib-eye | $49.95kg

$39.96 ea.$39.96
ea.

Only 3 left!

Dry aged for a minimum of 28 days, meat is dry aged for tenderness and flavour.

During this process the fibres in the meat will break down and release moisture, creating a full flavoured tender steak. there is a reason the dry aging method has been around for hundreds of years and will be for hundreds more. These are already trimmed and perfect for a true beefy flavour and tender texture.

Please Note: If selecting a sliced or diced option, the final weight of your product may vary due to trimming, soaker pads and packaging.